photo by Shaun MenaryBig sister Wendy never fails to deliver simple and delicious meals. She made this tilapia for me a few weeks ago, and once again, a bland fish takes on a life of its own. Baked on a bed of spinach with sliced roma tomatoes and feat cheese sprinkles, it is perfect for a summer meal. Shaun Menary is my fancy photographer friend. He focuses his ninja photo skills on rockstar portraits, but he was kind enough to shoot some of my food. (By the way, I will never be a food stylist. I am horrible. I like to make food taste good, and that's about it.) Shaun brought over fancy lights, fancy cameras and went to work. He took the shot above, and lots of shots of a blackberry crumble that is coming soon. Tilapia with Tomatoes, Spinach and Feta Cheese Sprinkle extra virgin olive in baking sheet and top with bed of baby spinach. Lay tilapia filets on spinach, and top with sliced roma tomatoes, feta cheese sprinkles, fresh lemon juice and salt/pepper. Bake at 375 for 15 minutes or until fish flakes easily.